greenbartender

28/07/2026

When I started exploring plants, agriculture, and traditional knowledge in 2012, I could not have imagined where that curiosity would lead.

What began as a search for understanding plants grew into a deeper journey of learning about land, cultivation, and our relationship with what surrounds us.

Green Bartender has always been about reconnecting people with the ingredients around us and reminding us that agriculture is not just about what we grow, but the relationships we build with land, culture, and each other.

A drink can be more than a drink. It can be a connection to place, people, and possibility.

Cheers to Youth Business Trinidad & Tobago for sharing part of this journey and helping tell the story behind Green Bartender.

And thank you to everyone who has supported the journey so far.

There is still much more to grow!

13/07/2026

Day 2 at Bar Convent Brooklyn was about slowing down and listening

What I appreciated most was how the learning extended beyond the sessions. It was alive in the conversations, shared experiences, and reconnections along this path

The education panels were a major highlight. Across different backgrounds, the same core questions kept surfacing:

• How do we take inspiration without extraction?
• How do we tell stories with care?
• How do we reconnect the land to the glass?

Smells Like Green Spirit opened dialogue around what green spirits can mean beyond just the liquid. During Border Crossings Luiz Fernandes shared a line that stayed with me:

When we borrow, we also credit. When we reinterpret, we also respect."

That idea carried through Roots, Resistance & Regeneration, where sustainability wasn't discussed simply as reducing waste, but as understanding history, supporting producers, and respecting the knowledge behind the ingredients we use

One smaller moment that stayed with me came after A Culinary Course in Cacao Cocktails. I had a care package left over from my last Terra Madre with cacao, coffee, and shadon beni from Trinidad. After hearing Rohith Ram speak about cacao, sharing it felt like the right thing to do

Between sessions, I explored the show floor, discovering new flavors and enjoying the creativity on display. And after what felt like the longest line of the day, I managed to grab one of the limited edition Barfly New York skyline shaker tins. Worth it. 😄

The day ended at KABIN, finally meeting Audrey Hands after connecting online through both Raise the Bar Mentorship Alliance and Tahona Society. I also crossed paths with familiar faces from those communities throughout the day, including Kapri Robinson and Kate Gerwin

Even brief moments like these are reminders that these programs create connections that extend far beyond the sessions themselves

More than anything, Day 2 reinforced something I've believed for a long time:

The future of beverages is not just about what is in the glass. It's about the people, the places, the stories, and the ecosystems that make that glass possible.

Garden to Glass has a place in that conversation

22/04/2026

Earth Day always brings me back to where flavour begins

Before a cocktail becomes a cocktail, it is already something living. A cocoa pod, a tree, a landscape. A relationship between people and place. Cocoa has always felt like a reminder of that, carrying history, culture and craft within it.

Today, that journey looks like this. Fresh cocoa in hand, and a garden-to-glass cocktail built from it.
Some days I’m in the garden with it. Other days it’s in the glass.

My work lives in that rhythm. One step in the garden. One step in the glass. The space between is where the story grows.

Happy Earth Day 🌿

29/03/2026

25/12/2025

Some Christmas giggles😄
What's your funny story cleaning sorrel ?

23/12/2025

This season I’ve been approaching sorrel from different angles.

From drinks to candied fruit to a simple sorrel salt; seeing how far one ingredient can go.

Back in the kitchen later.

21/12/2025

Sorrel doesn’t always need to be heavy or spiced.

This spritz is bright, refreshing, and built for long afternoons, using the same sorrel base I’ve been working with all season.

Different expression, same ingredient.

More on how to get the sorrel syrup soon

20/12/2025

Sorrel, but make it coastal.

This coconut sorrel margarita came out of a lot of quiet testing this season—balancing tartness, spice, and richness without losing what makes sorrel sorrel.

Sometimes a familiar ingredient just needs a different frame.

Curious to know how others try out different ways to enjoy sorrel